EP1388287B1 - Produit de boulangerie fourré et sa méthode de production - Google Patents

Produit de boulangerie fourré et sa méthode de production Download PDF

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Publication number
EP1388287B1
EP1388287B1 EP02425523A EP02425523A EP1388287B1 EP 1388287 B1 EP1388287 B1 EP 1388287B1 EP 02425523 A EP02425523 A EP 02425523A EP 02425523 A EP02425523 A EP 02425523A EP 1388287 B1 EP1388287 B1 EP 1388287B1
Authority
EP
European Patent Office
Prior art keywords
filling
envelope
dough sheet
wafer
batter
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP02425523A
Other languages
German (de)
English (en)
Other versions
EP1388287A1 (fr
Inventor
Ernesto Buriani
Guido Calo'
Roberto Torricelli
Francesca Vitali
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Barilla G e R Fratelli SpA
Original Assignee
Barilla G e R Fratelli SpA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to ES02425523T priority Critical patent/ES2278000T3/es
Priority to SI200230487T priority patent/SI1388287T1/sl
Priority to AT02425523T priority patent/ATE346502T1/de
Priority to DE60216444T priority patent/DE60216444T2/de
Priority to EP02425523A priority patent/EP1388287B1/fr
Priority to PT02425523T priority patent/PT1388287E/pt
Application filed by Barilla G e R Fratelli SpA filed Critical Barilla G e R Fratelli SpA
Priority to DK02425523T priority patent/DK1388287T3/da
Priority to JP2003206704A priority patent/JP4278041B2/ja
Priority to US10/637,101 priority patent/US20040091582A1/en
Publication of EP1388287A1 publication Critical patent/EP1388287A1/fr
Application granted granted Critical
Publication of EP1388287B1 publication Critical patent/EP1388287B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/06—Apparatus for filling pieces of dough such as doughnuts
    • A21C9/061—Making continuous filled tubular products, e.g. with subsequent cutting
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/36—Filled wafers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

Definitions

  • the present invention broadly relates to filled bakery products, commonly referred to as "snacks", wherein the envelope and the filling develop a much appreciated crisp/ soft organoleptic contrast, such as is typical of products made up of a creamy core fill and an enfolding wafer, for example.
  • the invention relates in particular to a sweet bakery product as above, wherein the envelope is wafer-like crisp and shaped to completely enfold a respective creamy filling in an overall configuration that may be tubular, "ravioli-like", shell-shaped, or else.
  • the invention relates to a method of producing a bakery product as above on an industrial scale.
  • Wafers or waffles are widely utilized in pastry, fashioned as cones, "cannoli", cookies, and the like, on account of their crisp and crunchy properties. In particular, they are used as eatable holders for ice or whipped cream, where their crisp friable texture provides a pleasant contrast to the soft creamy consistency of ice or whipped cream.
  • Wafers can be prepared from a suitable fluid dough or batter, which is first baked quickly in an oven or under a heated platen press (wafer maker) and then "typically" reduced to a desired final shape, e.g. rolled up, while still hot.
  • a suitable fluid dough or batter which is first baked quickly in an oven or under a heated platen press (wafer maker) and then "typically" reduced to a desired final shape, e.g. rolled up, while still hot.
  • This shaping operation is to be completed at a fast rate while the baked batter is still hot, i.e. at such a temperature that allows it to remain "plastic” for hand or mechanical processing.
  • a temperature that can be called substantially a transition temperature the batter turns into a properly named wafer, having a "glassy” texture that is easily cracked or broken up into crumbles and, therefore, no further workable.
  • tubular wafer wraps usually in the form of small-diameter cigarette-shaped wraps which are used almost exclusively to make small crisp snack products that may optionally be filled, but not to make suitably filled snacks.
  • US patent No. 4 283 430 discloses a process for producing a tubular centerfilled food product having a baked thermoplastic shell surrounding a core of filling material, which comprises the steps of a) heating a layer of a batter with a high content of mono- and disaccharides between a pair of opposed heated moving surfaces so as to obtain a deformable thermoplastic sheet with a moisture content of no more than 5% by weight and a temperature of at least 100°C ; b) passing said sheet, while at a temperature of at least 99°C, through a forming tube to form a continuous cylindrical tube; c) filling the core of this tube with an edible viscous material; d) cooling the filled tube until the baked sheet becomes rigid and cutting the filled tube into discrete pieces.
  • Patent application No. WO 01/93687 discloses a filled snack comprising a tubular wafer filled with a creamy filling, obtained by filling an envelope formed by folding over wafer laps on an apparatus that comprises a forming die and a bar-shaped plug.
  • Patent application No. EP 0 543 628 A1 describes anisotropic, composite food products, such as e.g. filled dough products, which are ultrasonically cut using a cutting blade frequency of 10-60 kHz and a cutting blade amplitude of 20-200 ⁇ m.
  • the underlying problem of this invention is to provide a method of making a filled bakery product comprised of a crisp envelope, such as a wafer, and a creamy filling, which has functional features effective to overcome the aforementioned shortcomings of the prior art, i.e. to expand the choice of shapes for the crisp envelope, optimize envelope filling with a creamy filling, and to allow the use of creamy fillings of any desired types in any desired amounts.
  • the problem resolving idea is basically one of shaping, and optionally filling, the wafer before the baking step, thus imparting a respective batter manipulative and plastic deformation properties by control of its moisture content rather than its temperature as is currently done.
  • the process for obtaining a filled bakery product that includes a wafer-like crisp, crunchy envelope is relieved of subjection to the "glass transition temperature" constraint, in the sense given to the term above, that has been limiting prior processes.
  • said dough sheet is obtained by heating/baking the batter layer up to a moisture content of 15-30%.
  • the filling is an anhydrous cream, optionally incorporating granulate ingredients, such as hazel nut, almond, and the like.
  • the degree of plasticity of a dough sheet having the above moisture content and thickness in the above range, and its resulting mechanical processability, allows said dough sheet to be fashioned into any preferred shape around the creamy filling of choice.
  • a roughly cylindrical tubular envelope, or a jewel-like or jewel setting shaped envelope/container, or a "tortello" shaped envelope can be obtained, irrespective of the size of the product to be produced and the ratio of wafer envelope to creamy filling.
  • the shape, size and ratio are then "set" in the end product by baking followed by cooling.
  • the method of this invention comprises the steps of:
  • said substantially cylindrical continuous tubular blank and its filling may additionally be shaped, e.g. fashioned into a slightly flattened substantially parallelepipedic shape, while still hot, before cutting it up as described above.
  • the batter is laid as a thin layer onto a conveyor that will move it through the various processing stations of the inventive method.
  • the dough sheet is rolled into the continuous tubular envelope with the aid of conventional stationary shares or rotary cone lappers acting on at least one side of the dough sheet to continuously upturn the corresponding edge lap thereof left uncovered by the filling and vaulting it over said filling to contact the opposite edge lap of the dough sheet.
  • the method of this invention does not provide for a wafer to be filled and shaped as such, but rather steps of filling and shaping a hot dough sheet obtained from a wafer-batter that has a moisture content and consistency effective to impart a high degree of plastic deformability and machinability. This allows the above filling and shaping steps to be carried out continuously and easily on an industrial scale, at no risk of cracking the envelope.
  • the product 1 comprising ( Figure 2) an envelope 2, specifically a tubular crisp envelope similar to a traditional wafer, and an anhydrous creamy filling 3.
  • said tubular envelope 2 is slightly flattened, substantially into a parallelepipedon with rounded corners.
  • the length of the filled bakery product of this invention is in the range of 100 mm, and its thickness in the range of 15 mm, so that it can fit in one's pocket.
  • the method for continuously producing said filled bakery product 1 on an industrial scale starts with the preparation (step I) of a wafer-batter on a conventional planetary mixer, for example, from which said batter will be pumped continuously into a hopper 5.
  • Said hopper 5 ( Figure 3) comprises basically a reservoir 6 of a given capacity which includes a means, not shown, for keeping said batter stirred gently.
  • the batter issues continuously (step II) onto a transport 8 as a thin layer, such that a continuous web 9 of wafer batter is formed which has a corresponding thickness and predetermined breadth.
  • the thickness of said continuous wafer batter web is in the range of 0.5 to 5 mm, preferably 0,5 to 2.5 mm.
  • the transport 8 is supported and driven conventionally to take the continuous batter web 9 through all the processing stations of the method according to the invention, as explained hereinafter.
  • the batter web 9 is fed continuously (step III) by the transport 8 to a pre-baking or first baking station in the form of an oven 10 heated at 150-230°C, and held there for 10-15 seconds, whereafter a continuous hot dough sheet 11 will issue from the oven 10 which has a moisture content of 15-30% and a predetermined width.
  • said dough sheet 11 is deformable plastically and, therefore, easy to work by hand or mechanically at no risk for its integrity.
  • a selected anhydrous filling 3 of a creamy consistency is deposited continuously (step IV) onto the hot dough sheet 11 as this emerges from the oven 10 ( Figure 4) using a doctoring device 12, known per se.
  • Said filling 3 is laid lengthwise onto the dough sheet 11 to a smaller width than the sheet, so that two edge laps 11a, 11b are left uncovered by the filling on the dough sheet 11.
  • an upturning means 13 e.g.
  • a stationary share or a rotary cone lapper arranged to act on one side of said hot sheet 11 and upturn its corresponding edge lap 11b (step V) to vault it over the creamy filling 3 deposited on the dough sheet, thereby to form a substantially cylindrical, continuous tubular envelope 14 enfolding said filling 3.
  • the resulting filled tubular envelope 14 is fed continuously (step VI), while still hot and plastically deformable, by the moving transport 8 to a quick-baking oven 15 (second baking) at 150-250°C for a residence time of 15-30 seconds, whereafter a filled tubular blank 14a will issue from said oven in which the envelope has a moisture content of 2.8-8%, as is typical of traditional wafer.
  • a quick-baking oven 15 second baking
  • a radio-frequency oven is preferred for the second-baking oven 15.
  • step VII Upon exiting the oven 15 (step VII), said filled tubular blank 14a is cut ultrasonically, while still hot, into a succession of cuttings, which are then cooled (step VIII) through a specially provided tunnel to form the bakery products 1 according to the method of this invention and forwarded to a packaging station.
  • the filled tubular blank 14a is deformable plastically to a degree because still hot, so that it may optionally be further shaped overall, e.g. given a slightly flattened near-parallelepipedic shape under a suitable amount of pressure, or be slightly bent to a large radius, or the like.
  • a wafer-batter was prepared by loading 25 to 35 g wheat flour, 10-20 g sugar, 4-8 g powder milk (or milk serum), 0.5-2 g vegetable fat, 4-8 g glucose syrup, 2-5 g cocoa, 0.05-0.2 g soy lecitin, and 30-40 g water into a planetary mixer.
  • the anhydrous cream comprises sugar, vegetable oil, cocoa, hazelnut paste, skimmed powder milk, and soy lecitin, and has an Eta viscosity of 1000 to 2500 mPa/ s at 35°C.
  • the cream/particulate ratio is in the range of 80/20 to 90/10, better still of 85/ 15.
  • the batter was deposited onto an oven bedplate as a thin layer to form a continuous web of wafer-batter having a thickness of 1.2 mm.
  • the web was then baked (pre-baked) in the oven at 170°C for about 20 seconds.
  • the method of this invention yields filled bakery products, wherein:
  • the tubular envelope could be cut into a succession of cuttings of predetermined lengths before the second-baking step, the latter being designed to make the inventive product as crisp as desired.
  • the cutting can be performed using a suitably constructed, sized and driven knife. In some cases, a water blade has proved advantageous.
  • the method of this invention can yield filled bakery products in a variety of configurations on an industrial scale, yet within the protection scope of the appended claims.
  • double tubular products as shown in Figures 5 and 6, could be provided with envelope of different "colors” arranged to lie parallel in side-by-side or spaced-apart relationship, or "tortello-shaped” products as shown in Figures 7 and 8, and sandwich-shaped ones as shown in Figure 9, also are viable.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Confectionery (AREA)

Claims (9)

  1. Procédé de production de produits de boulangerie fourrés, comprenant une enveloppe croustillante de type gaufrette et une garniture crémeuse, à une échelle industrielle, le procédé comprenant les étapes consistant à :
    a) étaler une pâte à frire pour gaufrettes de manière à former une couche (9) de 0,5 à 5 mm d'épaisseur, et à ajuster sa teneur en eau pour qu'elle varie de 15 à 30 %, en obtenant ainsi un feuillet de pâte (11) correspondant qui est déformable de manière élastique et qui peut être traité de manière mécanique ;
    b) associer une garniture (3) de consistance crémeuse audit feuillet de pâte (11) ;
    c) former ledit feuillet (11) de manière à former une enveloppe (14) déformable de manière élastique adaptée pour envelopper et contenir ladite garniture (3) ;
    d) cuire ladite enveloppe (14) et sa garniture (3) dans un four à une température variant de 150 à 250°C pendant 15 à 30 secondes de manière à produire un produit de boulangerie fourré (1) dont l'enveloppe (2) de feuillet de pâte cuit présente une teneur en eau qui varie de 3 à 8 %, typique des gaufrettes, et qui, au moment du refroidissement, devient aussi croustillante et croquante qu'une gaufrette.
  2. Procédé selon la revendication 1, caractérisé en ce que ledit feuillet de pâte (11) est produit en chauffant/cuisant ladite couche (9) de pâte à frire dans un four pour l'amener à une teneur en eau qui varie de 15 à 30 %.
  3. Procédé selon la revendication 2, caractérisé en ce que ladite garniture (3) comprend une crème anhydre.
  4. Procédé selon la revendication 3, caractérisé en ce que ladite crème anhydre comprend des ingrédients granuleux (4) comme des noisettes, des amandes, et similaires.
  5. Procédé selon la revendication 1, comprenant les étapes consistant à :
    a) former en continu une mince couche de pâte à frire pour gaufrettes de manière à produire une bande continue de 0,5 à 5 mm d'épaisseur ;
    b) cuire ladite bande continue (9) de pâte à frire de manière à produire un feuillet de pâte continu (11) déformable de manière élastique de largeur prédéterminée et présentant une teneur en eau qui varie de 15 à 30 % ;
    c) déposer en continu une garniture (3) de consistance crémeuse sur ledit feuillet de pâte (11) déformable de manière élastique, ladite garniture y étant déposée dans le sens de la longueur sur une largeur inférieure à la largeur dudit feuillet de pâte de telle sorte qu'au moins un bord latéral (11a, 11b) du feuillet de pâte (11) soit laissé découvert par ladite garniture (3) ;
    d) rouler ledit feuillet de pâte (11) de manière à former une enveloppe tubulaire continue (14) enveloppant ladite garniture (3) en retournant continuellement ledit au moins un bord latéral (11a, 11b) et en recouvrant ladite garniture (3) ;
    e) cuire plus longtemps ladite enveloppe (14) et la garniture (3) qu'elle contient dans un four à une température variant de 150 à 250°C pendant 15 à 30 secondes, de manière à produire une ébauche tubulaire remplie (14a) de forme sensiblement cylindrique dans laquelle l'enveloppe (2) présente une teneur en eau qui varie de 3 à 8 %, teneur en eau typique des gaufrettes ;
    f) découper ladite ébauche (14a) de manière à obtenir des découpes d'ébauche de longueur prédéterminée qui forment lesdits produits de boulangerie fourrés.
  6. Procédé selon la revendication 5, caractérisé en ce que ladite pâte à frire est déposée sous la forme d'une mince couche sur un moyen de transport (8) adapté pour la déplacer à travers des stations de traitement ultérieures.
  7. Procédé selon la revendication 5, caractérisé en ce que le feuillet de pâte (11) est enroulé de manière à produire ladite enveloppe tubulaire continue (14) par des socs (13) fixes classiques ou des nappeuses coniques rotatives agissant sur au moins un côté dudit feuillet de pâte (11) afin de retourner continuellement le bord latéral (11a, 11b) correspondant de celui-ci, et en recouvrant ladite garniture (3) afin de le mettre en contact avec le bord latéral (11a, 11b) opposé.
  8. Procédé selon la revendication 5, caractérisé en ce que ladite opération de découpe est réalisée par ultrasons.
  9. Procédé selon la revendication 5, caractérisé en ce que ladite opération de découpe est réalisée à l'aide d'une lame à eau.
EP02425523A 2002-08-09 2002-08-09 Produit de boulangerie fourré et sa méthode de production Expired - Lifetime EP1388287B1 (fr)

Priority Applications (9)

Application Number Priority Date Filing Date Title
AT02425523T ATE346502T1 (de) 2002-08-09 2002-08-09 Gefülltes backwarenerzeugnis und verfahren zur herstellung
DE60216444T DE60216444T2 (de) 2002-08-09 2002-08-09 Gefülltes Backwarenerzeugnis und Verfahren zur Herstellung
EP02425523A EP1388287B1 (fr) 2002-08-09 2002-08-09 Produit de boulangerie fourré et sa méthode de production
PT02425523T PT1388287E (pt) 2002-08-09 2002-08-09 Produtos de pastelaria recheados
ES02425523T ES2278000T3 (es) 2002-08-09 2002-08-09 Producto de bolleria relleno y procedimiento para su produccion.
DK02425523T DK1388287T3 (da) 2002-08-09 2002-08-09 Fyldt bageriprodukt og fremgangsmåde til fremstilling heraf
SI200230487T SI1388287T1 (sl) 2002-08-09 2002-08-09 Polnjen pekarski izdelek in postopek izdelave le-tega
JP2003206704A JP4278041B2 (ja) 2002-08-09 2003-08-08 フィリング入りベーカリー製品およびその製造方法
US10/637,101 US20040091582A1 (en) 2002-08-09 2003-08-08 Filled bakery product and a method for its production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP02425523A EP1388287B1 (fr) 2002-08-09 2002-08-09 Produit de boulangerie fourré et sa méthode de production

Publications (2)

Publication Number Publication Date
EP1388287A1 EP1388287A1 (fr) 2004-02-11
EP1388287B1 true EP1388287B1 (fr) 2006-11-29

Family

ID=30129274

Family Applications (1)

Application Number Title Priority Date Filing Date
EP02425523A Expired - Lifetime EP1388287B1 (fr) 2002-08-09 2002-08-09 Produit de boulangerie fourré et sa méthode de production

Country Status (9)

Country Link
US (1) US20040091582A1 (fr)
EP (1) EP1388287B1 (fr)
JP (1) JP4278041B2 (fr)
AT (1) ATE346502T1 (fr)
DE (1) DE60216444T2 (fr)
DK (1) DK1388287T3 (fr)
ES (1) ES2278000T3 (fr)
PT (1) PT1388287E (fr)
SI (1) SI1388287T1 (fr)

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US20050048182A1 (en) * 2003-08-29 2005-03-03 Mark King Composite food product
GB2432773A (en) * 2005-12-02 2007-06-06 Mars Inc Confectionery product comprising different fillings
ITGE20060004A1 (it) * 2006-01-13 2007-07-14 Super Croissant S N C Pasta farcita e relativo procedimento di realizzazione
WO2011042917A1 (fr) 2009-10-06 2011-04-14 Waiker Veena P Dispositif chirurgical de positionnement de membre
DE202011000620U1 (de) 2011-03-17 2011-10-05 Bäckerei Peter und Cornelia Dreißig KG Konditorware
ITLU20120008A1 (it) * 2012-06-06 2013-12-07 Gianluca Morsilli Prodotto da forno, pronto da farcire che non necessita di essere tagliato
GR1007954B (el) 2012-06-26 2013-08-05 Chipita Ανωνυμη Βιομηχανικη Και Εμπορικη Εταιρεια, Μεθοδος παρασκευης αρτοσκευασματος με διπλη γεμιση και μηχανημα εκχυσης διπλης γεμισης
FR3008878B1 (fr) * 2013-07-26 2018-06-15 Beaudour Allala Appareil pour la cuisson d'un mets
DE102013017643A1 (de) * 2013-10-25 2015-04-30 Griesson - De Beukelaer Gmbh & Co. Kg Dauerbackware aus mehreren Schichten und Verfahren zur Herstellung einer aus mehreren Schichten bestehenden Dauerbackware
CN105360203B (zh) * 2014-08-27 2019-04-16 东洋大学校产学协力团 夹心面包的定型用自动化装置
USD809240S1 (en) 2015-04-24 2018-02-06 Mars, Incorporated Confectionery bar
USD822329S1 (en) 2014-10-31 2018-07-10 Mars, Incorporated Confectionery bar
LU101179B1 (en) * 2019-04-11 2020-10-12 Soremartec Sa Bakery product ready for baking
USD937531S1 (en) * 2019-08-14 2021-12-07 Spectrum Brands, Inc. Meat wrapped pet treat
CN112640932B (zh) * 2020-12-19 2022-05-10 青岛元泉食品有限公司 一种面包加工用奶油充填成型装置及其使用方法
IT202100004370A1 (it) 2021-02-25 2022-08-25 Super Croissant S R L Macchina per la realizzazione di una pasta farcita e relativo procedimento di realizzazione
ES2926071B2 (es) * 2021-04-12 2023-03-09 Petricor Alimentarias S L Maquina de arrollado de masa laminar con relleno, linea de fabricacion y procedimiento de fabricacion de producto panario cerrado con relleno
USD995029S1 (en) 2021-08-19 2023-08-15 Spectrum Brands, Inc. Wrapped pet treat
USD1021319S1 (en) 2022-03-09 2024-04-09 Spectrum Brands, Inc. Wrapped pet treat

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US4283430A (en) * 1977-04-14 1981-08-11 Carnation Company Preparing centerfilled food product
CA2016961A1 (fr) * 1989-05-24 1990-11-24 Rudolf Franta Methode de production d'un produit de boulangerie sans sucre ou a faible teneur en sucre et non perissable et objets moules forme dudit produit
GB9124762D0 (en) * 1991-11-21 1992-01-15 Unilever Plc Food cutting process
US6146672A (en) * 1998-04-02 2000-11-14 The Pillsbury Company Water-in-oil emulsion fillings
GB9926998D0 (en) * 1999-11-15 2000-01-12 Nestle Sa Ultrasonic cutting system
IT1318568B1 (it) * 2000-06-09 2003-08-27 Barilla Alimentare Spa Snack farcito comprendente un involucro costituito da una cialda,metodo ed apparecchiatura per la sua produzione.

Also Published As

Publication number Publication date
ATE346502T1 (de) 2006-12-15
DE60216444T2 (de) 2007-10-04
US20040091582A1 (en) 2004-05-13
DK1388287T3 (da) 2007-04-02
SI1388287T1 (sl) 2007-06-30
JP2004159645A (ja) 2004-06-10
DE60216444D1 (de) 2007-01-11
JP4278041B2 (ja) 2009-06-10
PT1388287E (pt) 2007-03-30
EP1388287A1 (fr) 2004-02-11
ES2278000T3 (es) 2007-08-01

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